Bajji Recipe – Vazhakkai Bajji – Aloo Bajji

November 9, 2016 Diwali SnacksSnacks / Starters  8 comments

Bajji is a totally addictive snack, especially in a cold/rainy weather. U can use quite a few veggies in making Bajji. I have showed how to make Vazhakkai Bajji and Potato Bajji in this post. The other veggies that u can use are onion, brinjal and Bajji Milagai (chillies specially for making Bajji). My personal favourite is with potato. 🙂 Though u do not need any special ocassion to make these deep fried goodies, we usually make it on Diwali too.

Now to the recipe…

 

Bajji My Magic Pan

 

[Preparation Time-10 mins : Cooking Time- 15 mins]

Bajji Ingredients:

  • Raw Banana – 1
  • Potato – 1
  • Besan/Chickpea flour – 1 cup
  • Rice flour – 1 tbsp
  • Cooking soda – a pinch
  • Asafoetida – a pinch
  • Salt – as needed
  • Chilli powder – 1 tsp
  • Oil – to fry

 

Bajji My Magic Pan

 

Method:

  • Wash and peel the skin of raw banana and potato. Slice it with a bajji maker or with a knife. It should neither be very thick nor very thin. Keep it immersed in water until use. Take besan, rice flour, salt, chilli powder, cooking soda and asafoetida in a wide bowl.

Step_0663 Step_0666

  • Add water and make a thick batter without any lumps. The batter should be not very thick, should be able to coat the veggies easily. Pat dry the veggies with a towel and dip/coat in the batter.

Step_0671 Step_0674

  • Meanwhile heat enough oil in a pan to deep fry. Drop the coated vazhakkai slices in hot oil and cook evenly on both sides until golden brown. Drain it in paper towels.

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  • Procedure is the same for potato as well.

Step_0683 Step_0685

 

Thats it!! Hot Bajji is ready!!

Enjoy with a cup of coffee or tea!!

 

Bajji My Magic Pan

 

Tips:

  1. I have noticed the vazhakkai bajji that we get in the beach are made with the skin. It is upto u to peel the skin or make it as is.
  2. The sliced veggies should neither be very thick or thin. Make it as medium slices.
  3. The batter should be just like dosa batter, neither very thin nor very thick.
  4. The amount of salt in the batter should be slightly more, only then it will taste right after frying it in oil.
  5. Do not add more cooking soda than mentioned.
  6. U can make Bajji with brinjal, onion and bajji milagai too.

 

Bajji My Magic Pan

8 comments to Bajji Recipe – Vazhakkai Bajji – Aloo Bajji

  • marudhuskitchenm  says:

    nice and perfect bajji’s…yumm

  • Anlet prince - Annslittlecorner  says:

    Wow awesome bajji. My favourite bajji

  • Ruxana  says:

    Awesome bajji…looks perfect

  • Anu - My Ginger Garlic Kitchen  says:

    So simple yet so delicious. Lovely looking aloo bajji, Sundari.

  • Sharmila -The Happiefriends Potpourri Corner  says:

    Perfectly done!! Looks so tempting..

  • gayathri  says:

    crispy & yummy bajji. All time favourite. who says no to bajji’s.

  • Hema  says:

    The bajjis look awesome Sundari, at least we had one difference, I did onion instead of vazhaikkai..

  • Padma Veeranki  says:

    Perfect for a rainy autumn day…I want to grab a few right away…Looks deliciou 🙂

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